The fruit is harvested in early October from vineyards in Rioja Alta, around the town of Haro. 12 day fermentation in stainless steel followed by gentle pressing and maturation in a mix of American and French oak barrels for 6-8 months. The nose has warm spice, ripe plum and cherry aromas while the palate is richly flavoured and substantial with black fruit and a smoky, spicy character from time in oak. Well-balanced, fruity and approachable.